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Description
x'Pasta Di Aldo' is named after the first two letters of each surname of Luigi Donnari and his wife Maria Alzapiedi, who make just 50kg of dried pasta per day from their tiny workshop in Monte San Giusto the Le Marche region of Italy. Using a variety of local wheats for each product, the pasta is hand-kneaded then rolled out on a small machine, cut by hand and then hung to dry slowly in low temperatures for a natural drying process. The final step is packing into fine handmade boxes. The resulting pasta has a rough texture and a bright egg colour, which on eating is light and fragrant.Widely regarded by Italians as one of the best artisan pastas in Italy, it is also endorsed by Heston Blumenthal who has described it in his book 'In Search Of Perfection' as "perhaps the finest pasta in Italy"
Product information'Pasta Di Aldo' is named after the first two letters of each surname of Luigi Donnari and his wife Maria Alzapiedi, who make just 50kg of dried pasta per day from their tiny workshop in Monte San Giusto the Le Marche region of Italy. Using a variety of local wheats for each product, the pasta is hand-kneaded then rolled out on a small machine, cut by hand and then hung to dry slowly in low temperatures for a natural drying process. The final step is packing into fine handmade boxes. The resulting pasta has a rough texture and a bright egg colour, which on eating is light and fragrant.
Widely regarded by Italians as one of the best artisan pastas in Italy, it is also endorsed by Heston Blumenthal who has described it in his book 'In Search Of Perfection' as \perhaps the finest pasta in Italy\
Widely regarded by Italians as one of the best artisan pastas in Italy, it is also endorsed by Heston Blumenthal who has described it in his book 'In Search Of Perfection' as \perhaps the finest pasta in Italy\
Cooks in 5 minutes, Artisan product, Egg pasta, Slowly air-dried the traditional method
Country of Origin
Italy
Storage
Store in a cool, dry place away from direct light and heat.
Instructions
Hob - From Ambient. To enjoy the quality and taste of this pasta, bring a large pan of filtered water to the boil, add a heaped teaspoon of sea salt, add the pasta and boil gently stirring occasionally for 4/5 minutes, drain well. It is best served simply with a knob of butter or good olive oil and freshly crushed black pepper and a generous handful of freshly grated or shaved Parmigiano Reggiano cheese.
Package Type
Box
Other Information
Full Product Name:
Filini
Storage:
Store in a cool, dry place away from direct light and heat.
Best before see back of pack
Usage:
4 Servings
Origin:
Produced and packaged in Italy
Distributor:
Ugo Foods Group,
WD6 1GT.
Filini
Storage:
Store in a cool, dry place away from direct light and heat.
Best before see back of pack
Usage:
4 Servings
Origin:
Produced and packaged in Italy
Distributor:
Ugo Foods Group,
WD6 1GT.
Brand
La Pasta di Aldo
Information: \La Pasta Di Aldo' is named after the first two letters of each surname of Luigi Donnari and his wife Maria Alzapiedi. In their artisanal workshop they using a variety of local wheats. The pasta is handmade and it has a rough texture and a bright egg colour, which on eating is light and fragrant. Widely regarded by Italians as one of the best artisan pastas in Italy, it is also endorsed by Heston Blumenthal who has described it in his book 'In Search of Perfection' as \perhaps the finest pasta in Italy\.
Manufacturer
Pasta Di Aldo,
Via Castelletta,
41-62015 Monte San Giusto (MC),
Italy.
Via Castelletta,
41-62015 Monte San Giusto (MC),
Italy.
Country of Packing
Italy
Return To Address
Ugo Foods Group,
WD6 1GT.
T +44(0)208 207 0100
www.ugogroup.co.uk
WD6 1GT.
T +44(0)208 207 0100
www.ugogroup.co.uk
Typical ValuesPer 100g as sold:
| Energy kJ | 1564 kJ |
| Energy kcal | 370 kcal |
| Fat | 5,6g |
| of which saturates | 1,8g |
| Carbohydrate | 61g |
| of which sugars | 1,1g |
| Fibre | 4,5g |
| Protein | 16g |
| Salt | 0,16g |
Ingredients
Durum Wheat Semolina, Eggs (32%)
Allergen Information
Contains Eggs, Contains Wheat
